Miracle-Comfort Homemade Italian Penicillin Soup Recipe for Instant Relief

There’s something magical about a soup that feels like a warm embrace. Italian Penicillin Soup is exactly that — a comforting blend of tender chicken, herbs, and vegetables simmered into a soothing broth inspired by the flavors of Italy. Whether you’re feeling under the weather or simply craving something nourishing, this soup delivers a gentle, homemade warmth that lifts your mood instantly. With bright herbs, a hint of lemon, and optional pasta or rice, it’s a cozy dish that tastes like it came straight from an Italian kitchen.

Ingredients

Soup Base

• 2 tablespoons extra virgin olive oil
  
• 1 large onion, finely chopped
  
• 3 carrots, sliced into thin rounds
  
• 3 celery stalks, diced
  
• 4 garlic cloves, minced
  
• 8 cups low-sodium chicken broth
  
• 1 bone-in, skin-on chicken breast (about 1 lb)
  
• 2 bay leaves
  

Pasta or Grain (optional)

• 1 cup small pasta (orzo, ditalini, or tiny shells) — rice works great too
  

Seasonings

• 1 teaspoon dried oregano
  
• 1/2 teaspoon dried thyme
  
• Pinch of red pepper flakes (optional)
  
• Salt and black pepper, to taste
  
• 2 tablespoons fresh lemon juice
  
• 1/4 cup chopped fresh parsley
  

For Serving

• Freshly grated Parmesan cheese
  
• Drizzle of olive oil
  
• Crusty Italian bread
  

How to Make Italian Penicillin Soup

1. Build the Flavor Base

Warm the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 6 to 8 minutes, frequently stirring, until the veggies become tender. Add the garlic and cook just until fragrant — about 30–60 seconds.

2. Add Broth & Chicken

Pour in the chicken broth. Lower the chicken breast gently into the pot and add the bay leaves, oregano, thyme, and (if you like a little heat) red pepper flakes.

Bring the soup to a soft boil, then immediately reduce it to a gentle simmer.

3. Simmer Until Chicken Is Tender

Cover the pot loosely and allow the chicken to cook for 25–30 minutes, or until it’s tender enough to shred easily. Remove the chicken to a plate, discard the skin and bones, and shred the meat into small pieces.

Return the shredded chicken to the pot.

4. Add Pasta or Rice

Stir in your pasta or rice of choice. Cook according to the package instructions until tender.
(Tip: If using rice, add it during the last 15 minutes so it doesn’t over-soften.)

5. Brighten & Serve

Remove the bay leaves. Stir in the lemon juice and parsley for freshness. Taste and adjust seasoning with salt and pepper.

Ladle into bowls, top with shredded Parmesan, and finish with a light drizzle of good olive oil.

Helpful Tips & Variations

• Vegetarian Version: Swap chicken broth for vegetable broth and replace the chicken with cannellini beans.
  
• Rice Instead of Pasta: Rice gives the soup a soothing, velvety feel — perfect for crock-pot versions too.
  
• Avoid Overcooking: Keep the heat at a gentle simmer, especially during the final 15 minutes when pasta or rice is added.
  
• Extra Vegetables: Add spinach or zucchini right at the end for extra nutrients.
  

If you love cozy comfort bowls, you’ll also enjoy my Chicken Pot Pie Soup — creamy, rich, and perfect for cold days.

Conclusion

Italian Penicillin Soup is a cozy, nourishing bowl of tender chicken, vegetables, and flavorful broth. Easy to make and full of comforting flavors, it’s perfect for chilly evenings or family meals. Serve with bread or Parmesan for a warm, satisfying dish everyone will love.

Frequently Asked Questions About Italian Penicillin Soup